Showing posts from June, 2014

Grilled Gruyère and Sweet Onion Sandwiches

I like this sandwich. Heck I loved it. Is is an OMG? No, but it is a very tasty way to have an easy dinner.  The inside out grilled cheese is a better way to cook the sandwich, (and a better sandwich too) but the fillings were good. Grilled Gruyère and Sweet Onion Sandwiches 3 tablespoons unsalted butter, softened 1 tablespoon extra-virgin olive oil 1 large onion, halved and thinly sliced crosswise (4 cups) Salt and freshly ground pepper Eight 1/2-inch-thick slices of whole-grain bread Dijon mustard 8 ounces imported Gruyère cheese, thinly sliced 2 half-sour pickles, thinly sliced lengthwise In a deep skillet, melt 1 tablespoon of the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the onion fro

Teriyaki Salmon with Pickled Vegetables and Sesame Seeds

While not bad, we aren't keeping this. I still am posting it for posterity.  Teriyaki Salmon with Pickled Vegetables and Sesame Seeds For the salmon: 1/4 cup soy sauce 1 tablespoon sugar 2 tablespoons mirin 1 tablespoon dry sherry 4 (4 1/2 oz) salmon fillets 2 teaspoons black sesame seeds For the vegetables: 1/2 cup rice vinegar 1 tablespoon superfine sugar 1/2 cucumber, halved and seeded 2 small carrots, peeled 4 radishes, trimmed and cut into wafer-thin slices 1/3 daikon radish, peeled 1/2 teaspoon salt 1 tablespoon pickled ginger (plus whatever liquid clings to it) 1/4 cup microgreens   For the salmon, mix the soy sauce, sugar, mirin, and sherry and stir to dissolve the sugar. Put the fish in the marinade, turn to coat, cover, and put in the refrigerator to marinate for 30 minutes. To make the vegetables, heat the vinegar and stir in the sugar until it dissolves. Set aside to cool. (Or, if you are in a hurry, you ca

Waffle Bar

School is out and I decided to make a labor intensive breakfast I don't usually have the time or inclination to do. I opted for homemade waffles. (No mixes!). Turns out they aren't that hard to make and in the time I had before I was planning to wake them up, I made whipped cream and a strawberry syrup and waffles became a Waffle Bar.   I put out the traditional maple syrup, honey and softened butter as well as fresh blueberries.  It was fun to make each quarter of out waffles in to new and different combinations.   The strawberry syrup was a big hit. (Totally made it up and it was almost all fruit.) Basic Waffle 4 3/4 ounces all-purpose flour, approximately 1 cup 4 3/4 ounces whole-wheat flour, approximately 1 cup 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 3 tablespoons sugar 3 whole eggs, beaten 2 ounces unsalted butter, melted 16 ounces buttermilk, room temperature Vegetable spray, for waffle iron Preheat waffle iron